Reviewed: Apr. 29, 2012

this frosting is very very tasty, but i think maybe i beat it too long or not long enough, becasue when i stopped beating it, it looked like it was seperating and looked very grainy, BUT..... tasted smooth and was oooh so good, does anyone know what i did wrong? did i stop beating too early or not beat too long??

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Reviewer:

shanice2130

Reviewed: Apr. 28, 2012

Wonderful! I added an extra 1/2 tablespoon of water to make it a little easier to spread, but of all the frosting recipes I've tried, this is by far the best! My husband, who is (insanely) not a frosting guy even liked it. :)

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Reviewer:

nicksgirl

Reviewed: Mar. 30, 2012

AWSOM for decorating and the taste is really good, too. Gave one less star because it dries up really quick once it's on the cake. It's a keeper for me but some may not like the drying effect. Not sure what to do about that.

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Reviewer:

kcs

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Cooking Level: Expert

Reviewed: Mar. 21, 2012

Just made this...used half butter and half shortening...making half a cup and added a whole teaspoon of vanilla extract. Came out really good. Will definitly use this recipe again. Thank you :)

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Reviewer:

Jennsewy

Reviewed: Mar. 18, 2012

Made this to put on 24 Rainbow Cupcakes and had plenty left over. I used clear vanilla and butter flavored shortening. The icing came out off-white, so if you want pure white icing, use white shortening. The flavor was really good and the butter flavor was a welcome addition. I didn't think it was too sweet - granted each person will have a different perspective on what constitutes "too sweet". If it helps, I'm more of a carb-addict than a sugar-addict, so I would say my taste buds are more sugar sensitive than those of you who crave sweets. I needed to add more water because it was just too difficult to ice the cupcakes w/o destroying them with just the 4 T of water as the recipe called for. Easy enough though. All in all, I'd definitely use this again.

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Reviewer:

mary_o

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jan. 16, 2012

It was runny! Not even workable! Very disappointed!

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Reviewer:

Lala Haha

Reviewed: Jan. 14, 2012

I've made this recipe before and really like it. I don't usually make just white frosting, so I made the following adjustments to the recipe: -substituted butter for shortening. -added 1 TBSP of food coloring for 1 of the 4 tablespoons of water. The frosting tastes great. You can also refrigerate it to use later.

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Reviewer:

katew123

Reviewed: Jan. 13, 2012

I tried this recipe and it was ok. I even found an amazing, delicious way to make it better. 1st of all I know it doesn't sound like it would taste good, but I used this recipe plus I added sour cream and almond milk! It was soooooooooooooooo tasty!

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